Agiorgitiko Recipe
Denthis 'Stamnaki,' Peloponnese, Greece 2023
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Ingredients
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Wine Ingredients
Method
Winemaking Process
Harvesting the Grapes
Harvest the Agiorgitiko grapes during the peak ripeness, usually in late September to early October. Ensure that the grapes are healthy and free from rot.
Crushing the Grapes
Once harvested, crush the grapes gently to release the juice. This can be done by hand or using a grape crusher.
Adding Sulfur Dioxide
Add 50g of sulfur dioxide to the crushed grapes to prevent oxidation and unwanted microbial activity.
Fermentation
Add 10g of yeast to the grape must and mix well. Allow the mixture to ferment for about 7-10 days at a controlled temperature of 20-25°C (68-77°F).
Pressing
After fermentation is complete, press the mixture to separate the liquid wine from the solids (pomace).
Adding Water and Tannins
Add 1500ml of water and 5g of tannins to the pressed wine to balance the flavors. Stir gently to mix.
Aging the Wine
Transfer the wine to an oak barrel or a container with oak chips for aging. Let it age for at least 6 months to develop complex flavors.
Enjoying
Allow the wine to rest for an additional month before serving. Enjoy your homemade Agiorgitiko wine at a temperature of 16-18°C (60-65°F).